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Red Chile Chicken Chilaquiles
Red Chile Chicken Chilaquiles
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Prep Time:
40 minutes
Total Time:
1 hour 30 minutes
Spicy red chilaquiles: a flavorful Mexican brunch with creamy cheese, shredded chicken, and corn tortillas, serving four. A craveable dish that will have everyone coming back for more!
Ingredients:
  • 3 oz California or New Mexico red chile pods
  • 2 1/2 cups water
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 cloves garlic
  • 1 can (8 oz) tomato sauce
  • 8 corn tortillas
  • 1 tablespoon canola oil
  • 2 cups Red Chile Sauce
  • 1 1/2 cups shredded cooked chicken
  • 1 cup shredded Oaxaca or Muenster cheese (4 oz)
  • 1/3 cup finely chopped green or red onions
  • 1 cup crumbled queso fresco, Cotija or feta cheese (4 oz)
  • Fresh cilantro sprigs
Instructions:
  • Prepare the Red Chile Sauce by removing the stems, seeds, and veins from the chile pods. Rinse them thoroughly in a colander with cool water.
  • In a 3-quart saucepan, cover chiles with water and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Halfway through, flip chiles with tongs for even softening. Drain and cool before blending.
  • Blend 2 1/2 cups water, cooled chile pods, flour, salt, and garlic in a blender until smooth. Strain the sauce through a fine mesh strainer into a bowl to remove skins and seeds; discard them. Stir in tomato sauce and season with additional salt to taste.
  • Prepare the Chilaquiles by cutting corn tortillas into quarters. Heat oil in a large skillet over medium heat and fry the tortilla pieces until they are nice and crunchy.
  • Lower the heat and incorporate 2 cups of the Red Chile Sauce until the tortillas are fully coated. Integrate the chicken and sprinkle Oaxaca cheese on top. Heat until the cheese is melted. Remove from heat and garnish with green onions, queso fresco cheese, and cilantro.

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